Yakitori Hibahihi: authentic yakitori by Hiroshi Kitano

Yakitori is the Japanese art of skewers taken to its highest level. Each cut is handled with almost surgical precision, grilled over charcoal and seasoned simply with salt or house-made tare sauce. Few ingredients, a great deal of mastery: the heat of binchōtan—this renowned Japanese charcoal—the product, and the right gesture. A cuisine that appears minimalist, yet demands flawless execution, designed to be enjoyed skewer after skewer. In Montréal, there are only two truly authentic yakitori spots—a rarity well worth our attention.

At the helm of Yakitori Hibahihi is Hiroshi Kitano, one of our favourite chefs in Montréal. Originally from Japan, he grew up surrounded by exceptional products: his grandparents owned a garden, which introduced him early on to the importance of freshness and ingredient quality. For this project, he teamed up with Hideyuki Imaizumi (Fleurs et cadeaux, Marusan Group) as well as David Schmit.

Upon arriving in Québec, Hiroshi chose to partner with his former business associate from the Otto group, Hanhak Kim. Together, they opened Otto Yakitori, followed by Bistro Otto and Bar Otto. Shortly after the opening of the third establishment, driven by a desire to return to the essentials, Hiroshi left the group to devote himself entirely to the Bistro, which he renamed Kitano Shokudo—still, to this day, one of our favourite tables.

This was therefore not his first yakitori venture: Otto Yakitori marked an important milestone in his career. But after stepping away from the Otto group, he deeply missed this cuisine. He knew he wanted to reconnect with that passion. “It’s one of my favourite foods ever,” he told us. Yakitori Hibahihi thus stands as an unapologetic return to his roots. The approach is clear: authenticity without compromise. “No crazy toppings, just simple, well-executed flavours.”

The Yakitori Hibahihi menu perfectly reflects this philosophy. On the cold side, the potato salad stands out for its precision: a flavourful mash, enhanced with shallots for crunch and chili oil for a subtle kick. The tuna sashimi is equally impressive, showcasing remarkable freshness and quality. Other delicious small plates round out this section of the menu, and every one of them delivers. Yakitori, of course, lies at the heart of the experience. The selection is extensive: duck breast, Angus beef, chicken thigh, and many other cuts, all grilled with great care. Vegetarian options are also available, such as tomato, mushroom, or okra. A few main dishes complete the offering, including chicken ramen and duck mazemen noodles.

The atmosphere sets itself apart from the classic izakaya: more dynamic, more vibrant, with a contagious energy. “This is what the izakaya scene needed.” You come here to enjoy high-quality products in a lively, almost festive setting. With the open kitchen, the work at the grill becomes a true spectacle.

Service is another strong point of the restaurant. The team is solid and well trained, and it shows. “The service brings a Montréal touch to the place—a more fun-dining, highly inviting vibe,” explained Mael, the manager, who also worked on the wine list. The selection is deliberately off the beaten path and very lively, featuring excellent natural wines, along with a lineup of modern, bold sakes.

If we had to describe Yakitori Hibahihi in one word: wood. From the furniture to the counter, everything radiates warmth, accented by deep red fabric touches. Like the cuisine and the service, the space feels welcoming, sincere, and unpretentious.

In short, Yakitori Hibahihi has established itself as an essential destination to discover (or rediscover) yakitori in its purest form—executed with passion and precision, right in the heart of Montréal. It is already one of the city’s best Japanese restaurants, unsurprisingly so. Bon appétit!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: January 20, 2026

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